Food handlers culinary Study guides, Class notes & Summaries

Food Handlers License Test Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Rejected dents in seams, swelling, severe ru...

Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - 45 F Smoked Fish Temperature - 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature - 41 F or below Reasons Canned Products Must be Rejected - de...

Culinary Arts EOPA review Questions and Answers graded A+ ross contamination Must food be stored away from chemicals to prevent? Peeler Besides a paring knife, what could be used to remove fruit/vegetable skin? USDA What organization would deal with food and health standards? Trim fingernails To reduce the chance of foodborne illness, food handlers must wash their hands and? Thick and firm The white of an USDA grade AA egg is? First in, first out. A syste...

Culinary Arts Final Exam Questions with complete solutions Three types of hazards that make food unsafe are: During the hand washing process, hands and arms should be scrubbed for: Where should a food handler check the temperature of food? The transfer of pathogens front one surface to another is called Surfaces that touch food must be The federal agency that creates and enforces safety related standards and regulations in the workplace is called Restaurant and foodservice employees...

Culinary Arts EOPA review. Questions and answers. 100% Accurate, Verified. Cross contamination - -Must food be stored away from chemicals to prevent? Peeler - -Besides a paring knife, what could be used to remove fruit/vegetable skin? USDA - -What organization would deal with food and health standards? Trim fingernails - -To reduce the chance of foodborne illness, food handlers must wash their hands and? Thick and firm - -The white of an USDA grade AA egg is? First in, first ...